Kale and Butternut Squash Salad with Indian-Spiced Croutons

Kale and Butternut Squash Salad with Indian-Spiced Croutons

Ingredients

• For the Salad
• 4 cups peeled and cubed butternut squash
• 1 small shallot, peeled and thinly sliced
• 2 garlic cloves, peeled and minced
• 4 tablespoons extra-virgin olive oil, divided
• 1/2 tsp. salt, divided
• 1/2 tsp. pepper, divided
• 1/2 tsp. curry powder, divided
• 4 cups cubed bread (a rustic loaf works best for this)
• 1/4 tsp. garam masala
• 1/8 tsp. ground ginger
• 1 large bunch of kale, thick stems removed and discarded
• 2 tablespoons preserved lemon peels, diced

• For the Dressing
• 3 tablespoons fresh squeezed lemon juice
• 3 tablespoons tahini paste
• 2 tablespoons extra-virgin olive oil
• 1/2 tsp. sugar

Instructions

1. Pre-heat your oven to 400 degrees. In a large bowl toss the butternut squash, shallot and garlic with 2 tablespoons of the olive oil and 1/4 tsp. each of the salt, pepper and curry powder. Transfer to a rimmed baking sheet and bake in your pre-heated oven for 20 minutes, stirring once halfway through cooking time. The squash should be tender and starting to brown in a few places. Remove from the oven and set aside.
2. Using the same bowl, toss the cubed bread with the garam masala, ginger and the remaining olive oil, salt, pepper and curry powder. Transfer to a second rimmed baking sheet and bake in your pre-heated oven for about 10 minutes, or until the bread is dry and slightly crisped. Remove from the oven and set aside.
3. Meanwhile, tear the kale leaves into bite sized pieces and toss them in a large bowl. Make the salad dressing by whisking together all of the ingredients in a small bowl until smooth.
4. Assemble the salad. Toss the kale with the dressing until well coated. Gently fold in the roasted butternut squash mixture, the croutons and the preserved lemon peel. Serve and enjoy.